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Cinnamon Roll Breakfast Cake

Part cinnamon roll and part coffee cake, this recipe was a winner. A plus? It makes two cinnamon roll cakes. So one went in the freezer for Christmas morning and the other was frosted and served Thanksgiving morning. We had family in town so I served it with some eggs and coffee and we were good to go for breakfast. My family loved it and they thought it was filling, which was good for running to the airport and getting ready for all that Thanksgiving prep. I was short one stick of butter so I made only half the amount of cinnamon filling. But it actually worked out better since my family doesn't like their breakfasts too sweet. I found the recipe here, on shugarysweets.com and some people mentioned there was too much cinnamon so it actually worked out. Who knew not having enough butter would be a good thing? There's a first time for everything. There was also enough left over for breakfast the next day, too.

Cinnamon Roll Breakfast Cake

Ingredients

For the Cakes:

3 cup flour plus 2 Tbsp, divided

1 cup sugar

1/2 tsp kosher salt

1 1/2 Tbsp baking powder

1 1/2 cup milk

2 eggs

2 tsp vanilla extract

1/4 cup butter, melted

1 cup butter, softened

1 cup brown sugar

2 Tbsp cinnamon

For the Icing:

2 cups powdered sugar

1/4 cup milk

1 tsp vanilla extract

Instructions

For the cake, preheat oven to 350 degrees. Grease two 8inch cake pans, lining the bottom with parchment paper.